Kerala, often referred to as God’s Own Country, is a coastal jewel of India, where cuisine is a fragrant harmony of sea breezes, coconut groves, and spice gardens. Every meal here is a sensory journey, where the hiss of tempering mustard seeds meets the aroma of curry leaves and the golden glow of coconut oil.
From lush backwaters to bustling spice markets, Kerala’s culinary identity is shaped by its geography and history, a confluence of Arab, Portuguese, and local traditions. Meals are often served on banana leaves, transforming dining into an experience where nature becomes the plate and the hands become the utensils.
Here’s a taste of Kerala’s rich table, dished out through five soulful, authentic recipes — from humble comfort food to festive sweet endings.
Parippu Vada (Lentil Fritters)
4
servings15
minutes20
minutesCrispy on the outside, soft within, these spiced chana dal fritters are a tea-time staple across Kerala, perfect with a glass of hot chai on a rainy evening.
Ingredients
1 cup chana dal (split Bengal gram), soaked 2 hrs
2-3 dried red chillies
1 small onion, finely chopped
1 sprig curry leaves, chopped
1 tsp fennel seeds
Salt, to taste
Coconut oil, for frying
Directions
- Drain chana dal and grind coarsely with red chillies (no water).
- Mix with onion, curry leaves, fennel, and salt.
- Shape into flat patties.
- Deep fry in hot coconut oil until golden and crisp. Serve hot.
Avial (Mixed Vegetable Curry in Coconut & Yoghurt)
4
servings20
minutes20
minutesA signature Kerala dish, a medley of seasonal vegetables simmered in coconut, yoghurt, and curry leaves, is often part of the grand sadya feast.
Ingredients
2 cups assorted vegetables (carrot, beans, drumstick, yam, etc.), cut into batons
½ cup grated coconut
2 green chillies
1 tsp cumin seeds
½ cup yoghurt, whisked
1 sprig curry leaves
2 tbsp coconut oil
Salt, to taste
Directions
- Cook vegetables in salted water until tender.
- Grind coconut, green chillies, and cumin to a coarse paste.
- Add paste to vegetables, and simmer briefly.
- Stir in yoghurt, curry leaves, and coconut oil. Serve warm.
Meen Curry (Kerala Fish Curry)
4
servings15
minutes25
minutesFish simmered in a tangy, spicy gravy of kokum (kudampuli), coconut oil, and curry leaves; a coastal classic best eaten with steamed rice.
Ingredients
500 gms firm white fish, cut into pieces
2-3 pieces kudampuli (dried kokum), soaked in warm water
1 tbsp chilli powder
1 tsp turmeric powder
1 tbsp coriander powder
2 sprigs curry leaves
2 tbsp coconut oil
Salt, to taste
Directions
- Heat coconut oil in a clay pot, and add curry leaves.
- Mix spices with water to form a paste, add to the pot, and sauté briefly.
- Add kudampuli water, bring to a boil.
- Add fish, cook on low heat until done (10–12 mins). Serve hot.
Kozhi Varutharachathu (Chicken in Roasted Coconut Gravy)
4
servings25
minutes40
minutesA rich, aromatic chicken curry made with freshly roasted coconut and a medley of Kerala spices, perfect with appam or parotta.
Ingredients
500 gms chicken, cut into pieces
1 cup grated coconut
2 medium onions, sliced
2 tomatoes, chopped
3 green chillies, slit
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tbsp coriander powder
1 tsp garam masala
1 tsp red chilli powder
2 sprigs curry leaves
Coconut oil for cooking
Salt to taste
Directions
- Dry roast the grated coconut until it is golden brown, then grind it to a paste.
- Heat coconut oil, and sauté onions until soft. Add ginger-garlic paste and green chillies.
- Stir in turmeric, coriander, chilli powder, and curry leaves.
- Add tomatoes, cook until soft. Add chicken and salt; sauté until lightly browned.
- Mix in the roasted coconut paste with enough water; simmer until the chicken is cooked and the gravy thickens.
- Sprinkle garam masala before serving.
Ada Pradhaman (Rice Flake Pudding with Jaggery & Coconut Milk)
5
servings15
minutes40
minutesA festive payasam made with rice flakes, rich coconut milk, jaggery, and cardamom, is a sweet symbol of Kerala’s culinary heritage.
Ingredients
1 cup ada (rice flakes), cooked
1 cup jaggery, melted and strained
3 cups coconut milk (thin + thick)
¼ tsp cardamom powder
2 tbsp ghee
Cashews and raisins, fried in ghee
Directions
- Cook the ada until soft, then drain.
- Add melted jaggery, cook until thickened.
- Stir in thin coconut milk, simmer, then add thick coconut milk and cardamom.
- Garnish with fried cashews and raisins. Serve warm or chilled.
Kerala cuisine is poetry in spices where coconut, curry leaves, and peppercorns dance with tradition and geography. From a humble fritter to a royal payasam, every bite carries the warmth of the land and the generosity of its people.
Or as they say in Kerala, “Kazhikkan kazhikkaan oru vibhavavum illatha manushyan illa”, there’s no person without a favourite dish to eat.
